Chicken/Asparagus Pasta Supper

• 4 tablespoons vegetable oil, divided
• 1-1/2 pounds fresh asparagus, cut into 2-inch pieces
• 8 ounces sliced fresh mushrooms
• 1-1/2 cups broccoli florets
• 2 carrots, cut into julienne strips
• 2 medium zucchini, sliced
• 3 green onions, sliced into 1/2-inch pieces
• 1/2 teaspoon salt
• 4 boneless skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup frozen peas
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 chicken bouillon cube
• 2 cups milk
• 1/4 teaspoon pepper
• 1 pound thin spaghetti, cooked and drained

1. Heat 2 tablespoons oil in a large skillet over high. Add asparagus, mushrooms, broccoli, carrots, zucchini, onions and salt. Cook and stir 5 minutes. Remove vegetables from the skillet, set aside.
2. Add remaining oil to the skillet. Cook chicken, stirring constantly, 5-6 minutes or until it is no longer pink. Return vegetables to the skillet; add peas and cook 3-5 minutes. set aside.
3. For sauce, melt butter in a medium saucepan over low heat. Stir in flour to form a smooth paste. Add bouillon cube. Gradually add milk, stirring constantly until sauce is thickened. Season with pepper.
4. Pour over chicken/vegetable mixture; toss to coat. Serve over spaghetti.

vegetable oil, fresh asparagus, mushrooms, broccoli florets, carrots, zucchini, green onions, salt, chicken breasts, frozen peas, butter, flour, chicken, milk, pepper, thin spaghetti

Taken from www.tasteofhome.com/recipes/chicken-asparagus-pasta-supper/ (may not work)